These Cheddar Bay Biscuits are the kind of side that steals the show. The dough comes together in minutes, and the mix of cheddar, garlic, and butter makes them taste like they came from a restaurant. I always grab one before they hit the table.
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Why This Recipe Works
I make these copycat Red Lobster Cheddar Bay Biscuits whenever I want something warm, buttery, and full of flavor without spending all day in the kitchen. Here’s what makes them special:
- Cheesy Goodness: Every bite is packed with sharp cheddar that melts right into the biscuit. It’s that same cozy, cheesy comfort I love in these Bacon and Cheddar Breakfast Biscuits.
- Garlic Butter Finish: The melted butter brushed on top with garlic, parsley, and Old Bay gives these biscuits their signature savory kick. It’s simple but makes them taste like they came from a restaurant.
- Perfectly Tender Texture: Cold butter and a light hand are the secret here. The biscuits bake up soft and flaky inside with golden, crisp edges that make them irresistible.
- Quick and Easy: There’s no rolling or cutting—just drop the dough on the pan and bake. They’re ready in less than 30 minutes, which makes them perfect for busy nights or last-minute guests.
- Versatile and Crowd-Pleasing: These biscuits go with everything—soups, salads, or even brunch spreads. They’re just as shareable and comforting as Cheesy Garlic Pull Apart Bread, but with that classic biscuit charm.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- All-Purpose Flour – The base of the biscuits, giving them structure and a soft crumb. You can use a 1:1 gluten-free flour blend if needed.
- Baking Powder – Helps the biscuits rise and stay fluffy. Make sure it’s fresh for the best lift.
- Sugar – Adds a subtle sweetness that balances the savory garlic and cheese flavors.
- Garlic Powder – Brings that signature garlicky flavor to both the dough and the butter topping.
- Cold Unsalted Butter – Creates flaky layers and rich flavor. I like to freeze the butter and grate it for extra flakiness.
- Sharp Cheddar Cheese – Adds bold, cheesy flavor throughout the biscuits. Freshly shredded cheese melts better than pre-shredded.
- Cold Milk – Brings the dough together and keeps it tender. You can use buttermilk for a slightly tangier, softer biscuit.
- Dried Parsley – Adds a touch of color and mild herbal flavor to the garlic butter.
- Old Bay Seasoning – Adds a subtle spice and savory depth to the butter topping. It’s what gives these biscuits their signature flavor.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Whisk the dry mix: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and kosher salt until everything is evenly combined.
- Cut in the butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or fork to blend until the mixture forms pea-sized crumbs.
- Add the cheese: Stir in the freshly shredded cheddar cheese so it’s evenly coated in the flour mixture.
- Mix the dough: Pour in the cold milk or buttermilk and stir gently just until the dough comes together. It should be soft and slightly sticky.
- Scoop and drop: Use a ¼ cup scoop or spoon to drop the dough onto a parchment-lined baking sheet, spacing evenly. You should get 8 to 10 biscuits.
- Stir the garlic butter: In a small bowl, combine the melted butter with garlic powder, dried parsley, Old Bay seasoning, and flaky salt. Set aside.
- Bake the biscuits: Bake in a preheated 425°F oven for 12 to 15 minutes, or until the tops are golden and lightly crisp.
- Finish with butter: Remove from the oven and immediately brush the warm biscuits with the garlic butter. Sprinkle with extra flaky salt and serve hot.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cheese Options: I usually stick with sharp cheddar, but you can mix in Monterey Jack, Colby, or even a little Parmesan for extra flavor. Use what you have on hand.
- Herb Add-Ins: Try adding a pinch of dried thyme, rosemary, or chives to the dough for a fresh, savory touch. I like to sprinkle a little extra parsley on top too.
What to Serve with Cheddar Bay Biscuits
Main Dishes
- These Cheddar Bay Biscuits are the kind of side that makes any meal feel special. We love serving them with Creamy Garlic Butter Steak Bites with Mushrooms for a cozy, restaurant-style dinner at home.
- They’re also perfect alongside Homemade Chicken Pot Pies with Puff Pastry or Creamy Pork Chops with Cauliflower Mash when we want something hearty and comforting.
Sauces and Extras
- For a fun appetizer spread, try serving these biscuits with Bread Dipping Oil or a slab Sweet and Savory Compound Butter.
- They’re also delicious with Garlic Herb and Anchovy Compound Butter or as part of a snack board inspired by Herbed Butter Board.
FAQs
Can I use a different type of cheese?
Yes. Sharp cheddar gives the classic flavor, but you can swap in mild cheddar, Colby Jack, or even pepper jack for a little heat. Just make sure to use freshly shredded cheese so it melts smoothly into the dough.
Is it possible to make the dough ahead of time?
Yes, you can mix the dry ingredients and cut in the butter a few hours in advance. When you’re ready to bake, stir in the cheese and milk, then drop the dough onto the baking sheet. This helps keep the biscuits light and tender.
What if I don’t have Old Bay seasoning?
You can use a mix of paprika, a pinch of cayenne, and a little celery salt for a similar flavor. It won’t be exactly the same, but it will still taste great with the garlic butter.
How long do they keep?
Store cooled biscuits in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for about 5 minutes. You can also freeze baked biscuits for up to 2 months and reheat straight from frozen until warmed through.
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If you try this Cheddar Bay Biscuits recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Cheddar Bay Biscuits
Servings: 8 servings
These Cheddar Bay Biscuits are the kind of side that steals the show. The dough comes together in minutes, and the mix of cheddar, garlic, and butter makes them taste like they came from a restaurant.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold, cut into cubes
- 1 ½ cups sharp cheddar cheese, freshly shredded
- ¾ cup milk, cold, or buttermilk for extra tenderness
For the Garlic Butter:
- 3 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ flaky sea salt, or more to taste
- ¼ teaspoon Old Bay seasoning
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients in a large bowl. Whisk together flour, baking powder, sugar, garlic powder, and kosher salt.
- Add cold butter cubes. Cut them into the flour by using a pastry cutter or fork until the mixture looks like coarse crumbs.
- Stir in shredded cheddar, then pour in milk. Mix gently just until combined, dough should be soft and slightly sticky.
- Drop spoonfuls (about ¼ cup each) onto the prepared baking sheet, you will get 8-10 biscuits.
- Bake for 12 to 15 minutes, or until the tops are lightly golden.
- While biscuits are baking, make the garlic butter. Mix melted butter, garlic powder, parsley, and Old Bay seasoning. Brush over the tops of biscuits. Then sprinkle the biscuits with flaky sea salt. Serve warm fresh out of the oven and enjoy!
Notes
- Keep your butter cold. Cold butter creates steam pockets as it bakes, giving the biscuits their flaky texture.
- Use freshly shredded cheddar. It melts better and gives a richer, creamier flavor than pre-shredded cheese.
- Don’t overmix the dough. Stir just until the ingredients come together to keep the biscuits light and tender.
- Use a cookie scoop or measuring cup. This helps portion the dough evenly so the biscuits bake at the same rate.
- Line your baking sheet with parchment paper. It prevents sticking and makes cleanup easier.
- Brush with garlic butter while hot. The warm biscuits soak up the buttery flavor perfectly.
- Sprinkle flaky salt right after brushing. It sticks better and adds a nice crunch.
- For subtle spice, add a dash of cayenne or paprika to the dough.
- Make ahead and freeze. Freeze baked biscuits for up to 2 months by wrapping them individually in foil or plastic wrap.
- Reheat leftovers in the oven. A few minutes at 350°F brings back their crisp edges and soft centers.
Photography by Naomi Seiler
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